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Matcha & Coconut Panna Cotta

Matcha & Coconut Panna Cotta** is a creamy, silky Italian dessert infused with the earthy notes of matcha and the tropical sweetness of coconut.
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Equipment

  • - Saucepan
  • Whisk
  • Measuring cups and spoons
  • - Small bowls or ramekins
  • - Fine-mesh sieve
  • - Refrigerator

Ingredients
  

  • #### **For the Panna Cotta**
  • - 1 1/2 cups full-fat coconut milk
  • - 1/2 cup unsweetened almond milk or more coconut milk
  • - 2 teaspoons matcha powder
  • - 3 tablespoons maple syrup or honey
  • - 1 teaspoon vanilla extract
  • - 1 teaspoon agar agar powder or 1 1/2 teaspoons gelatin powder
  • - 1/4 cup hot water for dissolving matcha
  • #### **For Garnish Optional**
  • - Shredded coconut
  • - Fresh berries strawberries, raspberries
  • - Matcha dusting
  • - Toasted coconut flakes

Instructions
 

  • #### **Step 1: Prepare the Matcha**
  • In a small bowl, whisk matcha powder with 1/4 cup hot water until smooth and lump-free. Set aside.
  • #### **Step 2: Heat the Coconut Mixture**
  • In a saucepan over medium heat, combine coconut milk, almond milk, maple syrup (or honey), and vanilla extract.
  • Stir gently and heat until warm but not boiling.
  • #### **Step 3: Dissolve the Agar Agar or Gelatin**
  • - **For Agar Agar**: Sprinkle the agar agar powder over the warm coconut mixture, whisking continuously. Let it simmer for 3-4 minutes to activate the agar.
  • - **For Gelatin**: Sprinkle gelatin over 2 tablespoons of water in a separate bowl and let it bloom for 5 minutes. Then stir into the warm coconut mixture until fully dissolved.
  • #### **Step 4: Combine & Strain**
  • Stir the prepared matcha into the coconut mixture, whisking until evenly incorporated.
  • Strain through a fine mesh sieve to remove any lumps for a smooth texture.
  • #### **Step 5: Pour & Chill**
  • Divide the mixture evenly into ramekins or serving glasses.
  • Refrigerate for at least 4 hours or until fully set.
  • #### **Step 6: Serve & Garnish**
  • To unmold, run a knife around the edges and invert onto a plate (or serve directly in the ramekins).
  • Garnish with shredded coconut, fresh berries, or a dusting of matcha.